This recipe (either you'll chose to make loaf or cupcakes) is a perfect marriage of walnuts and honey. The cake itself is soft and moist (from the honey syrup you pour over) and chopped nuts inside give you a little bit of crunch. As with all The Hummingbird Bakery recipes I have tried to date, with this one as well I reduced the amount of sugar I used - especially that you're adding honey to the batter too.
Do try those! They're perfect with a cup of strong coffee! :)
How to make it...
- 190 g unsalted butter
- 190 g plain flour
- 190 g caster sugar (I used only 140 g)
- 3 eggs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 25 g plain yogurt
- 1 teaspoon vanilla essence
- 2 tablespoons runny honey
- 60 g walnuts, roughly chopped (I used more, whole ones - which I used for decorating the top of the cupcakes)
Preheat the oven to 170 C. Grease and line the loaf tin. Cream together butter and sugar, until pale and fluffy. Break in the eggs one at a time, whisking well before adding the next egg. Make sure all the ingredients mixed well together. Sift together flour, baking powder and salt and add them gradually into your batter mixing well all the time. Mix in the yogurt, vanilla essence and only 1 tablespoon of honey. At the very end stir in the walnuts. Pour the batter into prepared loaf tin and bake for 50-60 minutes until springy to the to touch and when cake skewer comes out clean and dry.
While the cake is cooking, place the remaining honey and 50 ml water into a little pot (I actually doubled the ingredients here: 2 tablespoons honey + 100 ml water). Bring to boil and simmer until reduced in half. Pour the warm syrup over the cake when it comes out of the oven, then leave to cool in the tin before getting it out onto a wire rack to cool completely.
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Hot chocolate cupcakes
Earl Grey tea cupcakes